This keto pancake recipe will make you fall in love with breakfast again. They’re light and fluffy, with the perfect golden brown exterior. And they have only 3.5g net carbs per serving!
Best of all, these they are so easy to make, you can whip them up before the rest of the family is even awake!
I have a bit of a thing for keto pancakes. Have you noticed?
I have any number of recipes. I’ve got coconut flour pancakes and keto pumpkin pancakes. I even have a recipe for keto banana pancakes.
But these easy almond flour pancakes are my family’s favorite. We make them almost every weekend. They are so simple to make and they have that classic pancake flavor. The batter makes great keto waffles too!
Why you’ll love this recipe
These keto pancakes have minimal prep time and minimal clean up. Because you blend everything together in a blender, the batter takes only about 2 minutes to whip up.
And they have a light and fluffy consistency, with no grainy or eggy texture. The blender helps combine the almond flour, eggs and other ingredients, and it also whips air into the batter.
Best of all, they refrigerate and freeze really well, so they’re great for meal prep and make-ahead breakfasts. We make up a big batch on the weekend and eat them all week long.
They can be made completely dairy-free, or not. That’s up to you!
Reader Testimonials
TESTIMONIAL “Full Stop! I will not be looking for another recipe. Perfect every time! Thanks so much. These are delicious!” –Vivace
“These were fantastic! Loved how easy they were to make and that they’re keto! Can’t wait to make them again ????” — Eden
“OMG, thank you for giving me back my pancakes. I’ve tried many different recipes and mixes, and they always had a granular texture. These were perfect in every way!” — Heather
Ingredients you need
- Almond Flour: Make sure you use good almond flour vs. almond meal for all your keto recipes. It makes a big difference!
- Almond Milk: I recommend using half water and half heavy cream if you want to swap out the almond milk. Heavy cream alone makes the batter too thick and the pancakes become more dense and heavy.
- Avocado Oil: I recommend using a liquid oil in these keto pancakes. You can use other oils but I find that melted butter or coconut oil tends to thicken the batter and make it hard to get out of the blender. Avocado oil also makes these pancakes dairy-free.
- Sweetener: This recipe doesn’t depend on the sweetener for consistency so almost any granular sweetener should do. But allulose makes keto baked goods brown too quickly and your pancakes may end up quite dark.
- Eggs: You need more eggs than for regular pancakes but the results are not eggy at all!
- Pantry staples: Vanilla extract, baking powder and salt
Step-by-step directions
1. Combine the wet ingredients: Place the eggs, almond milk, oil, and vanilla in a blender and blend to combine.
2. Add the dry ingredients: Add the almond flour, sweetener, baking powder, and salt. Blend to combine and then let the batter rest 5 minutes to thicken.
3. Form the pancakes: Add about 3 tablespoons of batter to a hot, greased skillet and spread into a 3 or 4 inch circle. Repeat with more batter until the skillet is full. Let cook until the edges are set and bubbles appear in the top.
4. Flip the pancakes: Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Cook until golden brown on the second side. Repeat with the remaining pancake batter.
Recipe tips and FAQs
Use a blender: I call this out numerous times, but it really helps make the batter more cohesive and lighter. You can even use an immersion blender or a stand mixer – anything that really beats the ingredients together and whips a little air into the batter. I use this same trick for other almond flour recipes like keto crepes and keto blueberry muffins.
Let the batter rest: This is another useful tip for perfect keto pancakes. It allows the almond flour particles to absorb more of the moisture from the eggs and liquids. The batter will thicken and the pancakes will be less likely to fall apart.
Frequently Asked Questions
This pancake recipe is made with almond flour, sweetener, eggs, oil, almond milk, vanilla, and salt. You can add in blueberries, chocolate chips, and other flavorings like cinnamon or caramel extract.
This keto pancake recipe contains 6.6 grams total carbohydrate and 3.1 grams of fiber per serving. That means they have 3.5 grams of NET CARBS per serving.
Keto pancakes lack gluten and starch, so they tend to be more fragile than regular pancakes. However, preparing the batter in a blender makes it more cohesive. It breaks down the eggs and the almond flour, allowing them to combine better so the pancakes hold together.
Yes! This is a great recipe for meal prep as they freeze and refrigerate very well and are easy to reheat.
Serving Suggestions
These delicious pancakes are infinitely adaptable. Stir some chocolate chips or fresh berries into the batter, or add a little cinnamon or other spices.
Many readers want recommendations for sugar-free syrup to top the pancakes. I purchase sugar free maple syrup from All-U-Lose on Amazon, which is the closest to the real thing in taste and consistency.
But you have some choices for homemade keto syrup as well. Try Keto Pecan Praline sauce or wild blueberry syrup. And strawberry rhubarb sauce is perfect for a spring brunch.
I also love to eat these keto pancakes with a smear of peanut or my homemade sugar-free Nutella.
More easy keto breakfast ideas
- Baked Keto Oatmeal
- Savory Cheddar Zucchini Waffles
- Keto Sheet Pan Breakfast
- Easy Keto Cinnamon Crunch Cereal
- Keto Maple Breakfast Cookies
- Chorizo Egg Muffins
Easy Keto Pancakes Recipe
Ingredients
- 4 large eggs
- ¾ cup almond milk
- ¼ cup avocado oil
- 2 teaspoons vanilla extract
- 2 ½ cups blanched almond flour, (about 250g)
- ¼ cup Swerve Sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Additional oil for the pan
Instructions
- In a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine. Add the almond flour, sweetener, baking powder, and salt and blend again until smooth. Let the batter rest 5 minutes.
- Heat a large nonstick skillet over medium-low heat and add lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.
- Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
To Make Waffles
- Preheat the waffle iron and lightly grease.
- Add about 1/3 cup of the batter to the center of the iron and gently spread to the edges. If you have a large, deep Belgian-style waffle maker, you will need to add more batter.
- Close the lid and let cook until puffed and golden brown on both sides. The time will vary depending on your waffle iron.
- Remove the waffles and repeat with the remaining batter. You will get about 8 regular 8-inch circular waffles or 10 4-inch square Belgian style waffles.
Video
Notes
Tips:
- As always with keto pancakes, keep them on the small side so that the are easier to flip.
- If you find your batter thickens too much, add a little more almond milk and blend again.
Nutrition
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Can I use stevia if I don’t have Swerve sweetener ?
Sure.
I wish I had not payed attention to the 2 1/2 cups flour and just the grams since 250 grams is only 2 C
The batter was way too thick using 2.5C
Hoping they even turn out
250g is definitely not just 2 cups. Even the back of the Bob’s Red Mill bag has 1 cup at 110g.
I always weigh my flour after I’ve sifted it Google say 1 cup almond flour is 96 grams. Now I’m confused.
Well, the back of the packages always say 110g per cup and I measure it out by hand to about 100g to 105g (it differs slightly EVERY time). Don’t believe everything you read on Google! 😉
These came out great! I added cinnamon to my batter. I ate a fresh stack. I put the others in the freezer. I can’t wait to see how they hold up being reheated. Your recipes are amazing!
Thanks so much!
I just made these this morning and after trying several other keto pancake recipes, this is by far the best. This is definitely going to be my go to from now on. I did add a tsp of almond extract. They were so so good.
can i use olive oil instead of avocado oil?
Yes… I already mention that in the blog post.
Fantastic recipe, I find it’s better with 3 large eggs, and 3oz each unsweetened nutmilk and heavy cream, letting it rest in the refrigerator a vital step.
I am new to the keto diet and I really appreciate your recipes and cooking tips.
In these pancake recipes, would Monk Fruit work instead of using Erithmtol?
So take your bag of “monk fruit” and read the ingredient list. Chances are good that the first ingredient is erythritol… if so, then yes it works.
These are excellent. I got 16 little waffles using the Dash mini waffle maker (but made a second batch because I was feeding the whole family). I poked a few blueberries into each one before cooking.
Wonderful to hear!
How much THM baking blend can you use instead of almond flour? Almond flour just doesn’t taste right to me. Thanks!!!
Sorry, I don’t use it. I find it very dry and makes my recipes crumbly.
The best pancakes ever! My husband is picky about his pancakes and he loved it!
Thank you for another amazing recipe.
Leila
Made these this morning and my husband and grandkiddos 5 and 3 ate them. They are very picky eaters. My husband liked them also.
Great to hear!
Oh my goodness! These pancakes are off the chain! Easy to toss the ingredients into my blender, onto the griddle, onto my plate, and into my mouth!!! Even my carbaholic hubby enjoyed them. No, they aren’t your grandma’s pancakes- but they are now THIS GRANDMA’s go to. The recipe made plenty for our dinner and some for the freezer. Thank you, Carolyn!
These were fantastic! Loved how easy they were to make and that they’re keto! Can’t wait to make them again 🙂
Easy, delicious, and I LOVE that they’re Keto! This is perfect breakfast food… but we did it for dinner! Lol… a little bacon & eggs on the side & we were all set! So perfect!
YUM!!! I could eat these every morning!! They couldn’t be any easier to make & the family loves them!
Full Stop! I will not be looking for another recipe. Perfect every time! Thanks so much. These are delicious!
So glad to hear it!
Delish! I added banana extract too. Thank you for your tasty recipes!
I made these and it was a disaster! the batter looked fine, but thin and cooking them took sooo long! I tried turning up the heat (burning one set), reducing and increasing the time. Turning was very difficult, a few were successful but most broke as I tried to flip gently. Looked like scrambled eggs. I kept making them smaller which increases the time… I set a timer for 3 minutes, then turn and 2 more minutes. I finally got them cooked and they were edible with smooth light texture. It feels like a fail. what do you think went wrong? followed recipe and i wish you would put weight in measurements
There is a weight, right in the recipe. It says 250g right beside almond flour. I think you didn’t have enough almond flour but it would be good if you read those ingredients carefully.
These were great! Very close to the regular carb loaded style of pancake. Thank you for sharing this. Have you stored unused batter? If so how long do you feel it will be good for? I’d love to have some ready to just make a couple for myself in the mornings.
The batter thickens as it cools so I recommend making all the pancakes and storing those instead.
I love the recipe but mine didn’t turn out fluffy. The taste was great though! I added cinnamon and used swerve confectioners sugar. Is that what flattened them? Any thoughts on what to do next time?
I made sure to use the blender, it makes it so easy!
Thank you!
Not sure why they weren’t fluffy, to be honest. Try a touch more baking powder?